Dill Egg Pasta Salad

12 large eggs

1 tsp. Dijon mustard

2 Tbsp. white wine vinegar

1/2 tsp. sugar

1/4 cup extra-virgin olive oil

kosher salt and black pepper, to taste

1/2 cup chopped red onion

8 oz. whole wheat rotini or farfalle pasta

1 can (14 oz.) quartered artichoke hearts, drained

1/4 cup fresh dill, finely chopped

1/4 cup fresh parsley, finally chopped

1. Place eggs in the bottom of a large pot and cover with water by 1 inch. Bring to a boil over medium-high heat; remove from heat, cover with a lid and let sit, undisturbed for 12 minutes. Drain water and place eggs in a bowl of ice water to cool. Once cool, peel and slice in half.
2. Meanwhile, in a large bowl, whisk the mustard, vinegar, sugar, olive oil, salt and pepper together. Add the onions, artichoke hearts, dill and parsley and toss to coat. Set aside.
3. Cook pasta following package directions. Drain and rinse under cold water to cool.
4. Add pasta to the bowl with the dressing along with half of the eggs and gently stir to combine.
5. Portion among bowls and garnish with remaining egg halves.
6. Note: The USDA recommends cooking eggs until the yolk and whites are firm.